Sunday, 27 May 2012

Ghee Masala Dosai

Ghee, or clarified butter features heavily in Indian cuisine, especially in sweets and desserts. It is a fragrant substitute for oil and sometimes suffers a bad reputation due to its calorific nature and rich taste. However, in moderation this divine butter (also credited as ‘food of gods’ by some) turns any humble food into a delectable dish.

Ghee masala dosai is dosai cooked with drops of ghee and used to wrap a mild potato masala. This is the recipe for it:

2 large potatoes, skinned and diced
1 carrot, diced
1 cup of peas
1 onion
3 garlic, minced
2 slices of ginger, minced
1 teaspoon spice mix (mixture of mustard seeds, fennel seeds and fenugreek)
1 green chilli, finely sliced (optional)
1 ½ teaspoon turmeric powder
2 stalks curry leaves
Salt and pepper

Fry the onion, garlic, ginger, spice mix, curry leaves and chillies in two tablespoons of oil for two minutes. The diced potatoes go in next, and add a splash of water and the turmeric powder. Let the potatoes simmer away for ten minutes before adding the carrots. Cook for another five minutes, then add the peas. Season the masala and remove from heat when the peas are done.

You can find how to make the dosai here. While cooking the dosai, drip a teaspoon of ghee over it to add crunch and aroma to the pancakes. Spoon 2 tablespoons of masala over one half of the dosai and fold the dosai in half. Serve with chutneys or curries.

Potato masala

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